Yield: 8-10 servings
4 Tbsp olive oil
1 large yellow onion, diced (app. 2 cups)
3 stalks celery, diced (app 1-1/2 cups)
3 large carrots, peeled and cut into rounds
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 to 1 tsp harissa ( dried red chili flakes may be substituted)
Salt to taste
1 bunch parsley, chopped (app 1 1/2 cups, divided)
1 bunch cilantro, chopped (app 1 1/2 cups, divided)
1 can (15 oz) tomatoes, crushed or 1 can diced tomatoes
7 cups chicken or vegetable stock
1 (15 oz) can chickpeas, drained
1 cup green lentils
2 cooked and shredded or cubed chicken breast
1 tsp freshly ground pepper
2 Tbsp flour
1 large egg
Juice of two lemons (app 1/4 cup)
Heat the oil in a large Dutch oven lover medium heat and sauté the onion, celery, and carrots until the onion is translucent and begins to brown, approximately 5-10 minutes. Add the turmeric, cumin, harissa, 1 teaspoon salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock. Bring the mixture to a boil.
Add the chickpeas and the lentils to the pot and simmer for 20-25 minutes. Until the lentils are cooked.
If you are using dried chickpeas, see the directions, here.
Mix the flour, egg, and lemon juice into 2 cups of water. Stir the mixture into the soup. Allow the soup to simmer for 5-10 minutes. Serve the soup with sprinkled with additional parsley and cilantro. Serve additional Harissa on the side.